Creamy Tomato Garlic Pasta is one of those pasta dinners that tastes like you simmered sauce all afternoon, even though it comes together fast. The trick is building flavor in layers, starting with garlic in olive oil, then tomato paste, then tomatoes, and finishing with just enough cream to turn it silky, not heavy.
I reach for this when I want a tomato pasta that feels cozy but still bright, and when I need a dependable option for fast dinners. Keep your heat gentle around the garlic, save a splash of pasta water, and you will get that glossy sauce that clings instead of pooling at the bottom.
Pantry-first ingredients that taste fresh
This is an easy pasta recipe, so the ingredient list is short, but each piece matters. If you can, use a good tomato product (crushed tomatoes or passata) and grate your Parmesan fresh; it melts more smoothly and seasons the sauce without turning grainy.
Pick the pasta shape you love, but choose something that catches sauce. Penne, rigatoni, or spaghetti all work for garlic pasta; it just changes the vibe on the fork.
- 12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 (14.5 oz) can crushed tomatoes (or 1 3/4 cups passata)
- 1/2 cup heavy cream
- 1/2 cup reserved pasta water (more as needed)
- 1 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/2 tsp sugar (optional, only if your tomatoes taste sharp)
- 1/3 cup finely grated Parmesan cheese, plus more to serve
- 1/4 cup chopped basil (or parsley)
Creamy Tomato Garlic Pasta, step by step
If you have ever wondered how to cook pasta so it does not turn mushy, this is a good place to practice. Cook it just to al dente, because it finishes in the sauce for the last minute or two, which is what makes this garlic pasta recipe taste pulled-together.
Method
- Bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente, then reserve 1/2 cup of pasta water and drain.
- While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, then cook 30 to 60 seconds, just until fragrant (do not let it brown).
- Stir in the tomato paste and cook 1 minute, scraping and stirring so it darkens slightly and smells a little toasted.
- Add the crushed tomatoes, salt, pepper, and sugar (if using). Simmer 4 to 6 minutes, stirring occasionally, until the sauce thickens a bit.
- Lower the heat and stir in the heavy cream until smooth and lightly pink-orange. Taste and adjust salt.
- Add the drained pasta plus a splash of reserved pasta water. Toss for 1 to 2 minutes until the sauce looks glossy and coats the noodles.
- Turn off the heat and stir in Parmesan and basil. Serve right away, with extra Parmesan and black pepper.
Little pro moves for a glossy, clingy sauce
You do not need fancy technique, but a few small choices change the texture a lot. Think of this as the difference between “creamy” and actually creamy, smooth, shiny, and not broken.
- Keep the garlic pale: Medium-low heat prevents bitter, browned garlic, which can take over a tomato pasta fast.
- Let the tomato paste cook: That one minute removes the raw edge and makes the sauce taste deeper.
- Use pasta water on purpose: Add it a splash at a time while tossing, it helps the sauce grip and turns this into one of those easy pasta dishes that feels restaurant-y.
- Add cheese off-heat: Parmesan can clump or get gritty if boiled hard in the sauce.
Ingredient swaps that still taste right
This one is forgiving, which is why it lives in my rotation of easy pasta recipes. If you are missing something, swap with intention and keep the heat gentle once the cream is in the pan.
- Cream: Half-and-half works (a little less rich), or full-fat evaporated milk for a similar feel; for dairy-free, use an unsweetened cashew cream and skip the Parmesan.
- Tomatoes: Passata, crushed tomatoes, or a smooth marinara all work; if using a salted jarred sauce, reduce the added salt first.
- Parmesan: Pecorino is saltier and sharper, so start with a bit less; for a milder finish, try grated mozzarella stirred in off-heat.
- Fresh herbs: Basil is classic, but parsley or a pinch of dried oregano works when you are cooking from the pantry.
Variations for different pasta moods
Once you have the base, you can nudge it in a bunch of directions without turning it into a whole new project. These are simple add-ins that fit right into pasta dinner recipes when you need variety.
- Protein boost: Stir in cooked chicken, shrimp, or crispy chickpeas at the end.
- Veggie-heavy: Add baby spinach to the hot sauce to wilt, or sauté sliced mushrooms before the garlic.
- Extra garlicky: Roast a whole head of garlic and mash a few cloves into the finished sauce for sweetness and depth.
- Spicy tomato cream: Double the red pepper flakes, or add a spoonful of Calabrian chili paste if you like heat.
Troubleshooting Creamy Tomato Garlic Pasta
If something looks “off,” it is usually fixable in the pan. Most issues come down to heat, timing, or not enough liquid to bring the sauce and pasta together.
- Sauce is too thick: Add reserved pasta water 1 to 2 tablespoons at a time while tossing, until it loosens and turns glossy.
- Sauce is too thin: Simmer the tomato base a few minutes longer before adding cream, or toss the pasta in the skillet longer to help it tighten up.
- Sauce tastes flat: Add a pinch more salt, a little Parmesan, or a small squeeze of lemon at the end for brightness (go easy).
- Garlic tastes bitter: It likely browned, lower the heat and shorten the sauté; you can soften the bitterness now with a touch more cream and Parmesan.
Serving and storing without losing the creaminess
Serve this right away for the silkiest texture, with extra basil and Parmesan at the table. It pairs nicely with a simple salad or roasted vegetables, which keeps the meal balanced without extra work.
For storage, cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or milk, stirring often, which brings the sauce back and keeps it from tightening into a paste.
FAQ
Can I make this creamy tomato sauce without heavy cream?
Yes. Half-and-half works, but keep the heat low so it does not separate, and expect a slightly lighter finish. For a dairy-free option, use cashew cream and skip the Parmesan, then season a bit more firmly with salt and herbs.
What pasta shape is best for Creamy Tomato Garlic Pasta?
Short shapes like penne or rigatoni trap the sauce, which makes every bite feel extra creamy. Spaghetti is great too, just toss well and do not skip the pasta water.
How do I keep garlic from burning in this Garlic Pasta recipe?
Use medium-low heat and stir constantly for that first minute. If your stove runs hot, pull the skillet off the heat for a few seconds, then continue. Burnt garlic happens fast.
Is this one of those easy pasta dinners I can prep ahead?
You can prep ingredients ahead (mince garlic, grate cheese, chop basil), but cook the pasta and finish the sauce close to serving for the best texture. Creamy sauces thicken as they sit, so they are happiest fresh.
Why does my tomato cream sauce look grainy?
Usually, it is the heat that is too high when dairy or cheese goes in. Lower the heat, add a splash of pasta water, and stir until it smooths out, then add cheese off-heat next time.
Can I turn this into a baked dish?
Yes, toss the pasta with sauce, add a little extra pasta water, top with mozzarella and Parmesan, then bake at 400°F for about 10 to 15 minutes until bubbly. It is a nice way to stretch leftovers into another one of your pasta dinner recipes.
Creamy Tomato Garlic Pasta
Ingredients
Equipment
Method
- Boil a large pot of salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté garlic and red pepper flakes in olive oil over medium-low heat for 30 to 60 seconds, just until fragrant.
- Cook tomato paste for 1 minute, stirring, to deepen the flavor.
- Simmer crushed tomatoes with salt, pepper, and optional sugar for 4 to 6 minutes until slightly thickened.
- Stir in heavy cream on low heat until smooth, then taste and adjust seasoning.
- Toss pasta in the skillet with sauce, adding reserved pasta water a splash at a time until glossy and well coated.
- Finish off heat with Parmesan and basil, then serve immediately.
Notes
- Keep the garlic pale for a sweet, non-bitter flavor.
- Add Parmesan off heat to prevent clumping.
- Reheat gently with a splash of water or milk to loosen the sauce.
